Rémoulette dressing
This is similar to rémoulade dressing, but with lemon juice instead of vinegar and with chopped chives added. The name comes from the French for chives: "ciboulette". In technical terms, it is a cold emulsion, like mayonnaise. Not just a tasty dressing for vegetables and salads, it also goes well with fish and cold meats.
12,0003.8/5 for 9 ratings
Grade this recipe: Last modified on: March 27th 2019
For 300 g, you will need:
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 8 min. | 8 min. |
Keeping:
1 or 2 days in the fridge, in a sealed jar.Step by step recipe
Remarks
If you'd like to try a slightly more exotic rémoulette, use lime juice instead of lemon.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,912 Kcal or 8,005 Kj | 8 gr | 7 gr | 206 gr |
| 96 % | 3 % | 1 % | 31 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 588 Kcal or 2,462 Kj | 2 gr | 2 gr | 63 gr |
| 29 % | 1 % | <1 % | 10 % |
How much will it cost?
- For 300 g : 0.94 €
Note : These prices are only approximate.
Some recipes that use this recipe
Two-colour cauliflower salad
Towards the end of winter you can sometimes find purple cauliflower, as well as the usual white sort, or purple-headed broccoli (calabrese). Mix the varieties for a delicious, crunchy two-tone salad.
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Source
Home made.More recipes?
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